Thai Red Fish Curry

Spoon 4 tablespoons of the thick cream that has risen to the top of the coconut cream can into a wok or wide pan. Heat over medium-high until it begins to bubble and the cream starts to separate (the oil splits from the solids). Add the red curry paste and fry in the coconut cream for 2-3 minutes, stirring constantly, until the paste darkens slightly, the oil separates fully, and the fragrance fills the kitchen. This frying step in coconut cream is the most important step — do not rush it.

Add the remaining coconut cream and stir to combine with the bloomed paste. Add fish sauce, palm sugar, and torn kaffir lime leaves. Stir and taste — adjust the balance of salty (fish sauce), sweet (palm sugar), and heat (curry paste) until it feels harmonious. Add the Thai eggplant. Simmer for 5-7 minutes until the eggplant is just tender but still holds its shape. The sauce should be rich, slightly thickened, and deeply colored.

Nestle the fish pieces into the simmering curry sauce. Reduce heat to medium-low, cover, and cook for 4-6 minutes depending on thickness. Fish is done when it turns opaque throughout and flakes easily when a fork is pressed gently against the flesh. Do not stir after adding fish — the pieces are delicate and will break apart. Gently baste by spooning sauce over the exposed tops once during cooking.

Remove from heat. Tear in Thai basil leaves and stir gently once. Squeeze lime juice over the top. Taste once more for the final balance of salt, sweet, sour, and heat — this is the moment to adjust. Serve immediately over jasmine rice. The basil must go in off the heat to preserve its anise-clove fragrance.